Effect of pretreatment of hydrostatic pressure on physicochemical properties of tilapia muscle protein gels induced by setting

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Hsu, K C ^a   Jao, C L ^b  

^a CHUNG SHAN MEDICAL UNIVERSITY   (Taiwan)

^b TUNG FANG INSTITUTE OF TECHNOLOGY   (Taiwan)

Author keywords

Gel forming ability; Pressurization; Rheological property; Setting; Tilapia

Indexed keywords

FISH PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; FLOW KINETICS; GEL; HUMAN; HYDROGEN BOND; HYDROSTATIC PRESSURE; SEA FOOD; STANDARD; TILAPIA; VISCOSITY;

ANIMALS; FISH PRODUCTS; FISH PROTEINS; GELS; HUMANS; HYDROGEN BONDING; HYDROSTATIC PRESSURE; RHEOLOGY; TILAPIA; VISCOSITY;

TILAPIA;

EID: 33847786505     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00262.x     Document Type: Article

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